Mary Pickford
Shake ∙ 3 min ∙ 16.7% ABV ∙
The Mary Pickford is an official IBA classic shaken with white rum, fresh pineapple juice, maraschino liqueur, and grenadine, served up in a cocktail glass. Juicy pineapple and a rich pomegranate sweetness lead the palate, while a dry floral-almond undertone rests on a crisp, clean sugarcane backbone.
Ingredients
1
Servings
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: White rum 45 mlFresh pineapple juice 45 mlMaraschino liqueur 7 mlGrenadine syrup 5 ml
- Strain into the chilled cocktail glass
Tips
- Use fresh pineapple juice rather than canned — it keeps the drink from turning cloying and adds a cleaner acidity.
- Pre-chill the cocktail glass so the drink doesn't lose its cold, silky texture before it's served.
- Shake hard for a full 10-15 seconds; the pineapple juice needs vigorous agitation to froth up properly.
- Measure the grenadine carefully — a few extra drops will tip the balance from fruity to overly sweet.
History
The Mary Pickford is a Prohibition-era cocktail of white rum, fresh pineapple juice, and grenadine, named for Canadian-American silent film star Mary Pickford. It first appeared in print in Basil Woon's 1928 book When It's Cocktail Time in Cuba, which described it as two-thirds pineapple juice and one-third Bacardi rum with a dash of grenadine, and credited its invention to bartender Fred Kaufman during a visit Pickford made to Havana.
Later research disputes key parts of that origin story: Pickford's travel schedule and film record show no trip to Cuba with her husband Douglas Fairbanks in the 1920s, and most accounts now credit either Fred Kaufman, head bartender at Havana's Hotel Sevilla, or Eddie Woelke, an American bartender who worked in Havana during Prohibition, without settling on one.
The cocktail gained wider circulation after being included in Harry Craddock's Savoy Cocktail Book in 1930, by which point maraschino liqueur had become an accepted addition, though it was absent from Woon's original 1928 recipe.
FAQ
What's in a Mary Pickford?
White rum, fresh pineapple juice, maraschino liqueur, and grenadine, shaken with ice and strained up into a chilled cocktail glass. The rum and pineapple juice appear in equal measure, with the maraschino and grenadine used in smaller amounts to add depth and color.
How do you make a Mary Pickford?
Pre-chill a cocktail glass, then shake the white rum, pineapple juice, maraschino liqueur, and grenadine hard with ice. Strain into the chilled glass and serve up, with no garnish needed. The vigorous shake is what gives the pineapple juice its light, frothy texture.
What is the best rum for a Mary Pickford?
A clean white rum works best, since its neutral profile lets the pineapple juice and maraschino liqueur shine rather than adding oak or caramel notes.
How strong is a Mary Pickford?
About 16.7% ABV, making it a lighter, more approachable cocktail than a straight spirit-forward drink, since the pineapple juice and shake add substantial dilution.
